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Leek Patties

Small fried patties, typically known as keftedes, are a treasured delicacy in Jewish culinary traditions. These particular leek patties offer a delicious blend of rich ground beef with the gentle, mildly sweet flavour of tender leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks properly and trim off the root ends and most of the dark green parts. Cut into halves lengthways then into half-inch rounds. Transfer in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice generously with seasoning. Stir well using your palms then shape a couple of scoops into a croquette, shaping a bit. Set on a platter and repeat for the remaining of the preparation.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until crispy on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Remove the ready croquettes to a tray covered with paper towel and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a true pleasure. The crispy outside reveals a smooth interior. The spinach brings a fresh, slightly earthy taste, while the dairy offers a rich, savory richness. You can substitute the cheesy element with boiled, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to serve

If using leafy greens, clean it carefully, discarding any stalks, and roughly chop it into big pieces. Place in a big pot with a little hot water over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then press out any excess liquid and put aside.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Heat the oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until tender, about four minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the dough seems too wet, add some more breadcrumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a walnut but less bulky than an egg, and put them on a tray lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a level of about half an inch. Brown the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden everywhere, then place on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely nutritious snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with ample fresh water. Cook over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the pulses covered if necessary.

Stir in the burghul and continue cooking until softened. Strain the mixture well and put aside in a mixing bowl.

Warm half of the